Pierce Abernathy Partner, Chef, Age, Recipes, Height
Pierce Abernathy Partner, Chef, Age, Recipes, Height – These days the only short films I can watch are the ones about food. It takes a lot of skill and practice to cook well, and even more to record the process and communicate the information to others. I too was a fan of the Food Network when I was a kid. The subject of this week’s article, Pierce Abernathy, is much more than just a content producer or chef, despite the fact that he excels at both (I have to assume the latter because I haven’t had the pleasure of dining with him). He is also involved in modeling, writing recipes, and is part of the Aerthship collective.
Pierce Abernathy Partner, Chef, Age, Recipes, Height
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We talked about Aerthship’s mission, his favorite food and restaurants, transitioning from creating digital media to cooking for his parents, the connection between natural wine and fashion, and many other topics in a conversation with Pierce, who found time in his busy schedule to sit down with me.
To start, let’s talk about a few hats you wear and how you got to New York City. What is your history and how did you use it to get to the level of renown you are now?
After receiving my degree, I moved to New York to focus on creating digital media. After several jobs, I eventually landed a job in food media. This position required recipe development and cooking. I have always loved making things with my hands and my enthusiasm for it grew quickly. I got in touch with several chefs and business owners in the area because I knew I wanted to improve my skills and expand my passion. At Huertas, a Basque restaurant in the East Village, I finally found a job as an intern.
I would go in and cut the onions, prepare them, and if I was lucky I would make a salad or two after normal work or on the weekend.
I got the opportunity to work as a cook since I was not satisfied with my position as a food journalist. I took the difficult step of leaving my paid job. I had so much fun there that I stayed and cooked for a while. I eventually started working as a freelancer in the digital media industry again, and in February 2020 I was hired by a small marketing company. I believed I would lose my job when the epidemic broke out, but instead my duties changed and I started working as a media specialist.
I moved back to Kentucky during the pandemic and started cooking for my parents every day. Along with work, I had a lot of free time. Shortly after Reels on Instagram started, I made a video of myself making baba ganoush. It allowed me to express myself creatively in a fun way without feeling bad about it. As I uploaded more of these movies online, my viewership grew.
In May 2021, I took the bold step of quitting my full-time job to follow the success I discovered online and explore how to turn it into a long-term profession. Despite the fact that I’m still figuring out those broader goals and how to speak in the food sector, the journey so far has been absolutely incredible.
Without a doubt, cooking is a loving and creative activity. My enjoyment of cooking is largely a result of my enjoyment of hosting gatherings. I truly appreciate using food to care for others and create a warm environment for guests. To ensure that my brother and I always had a nutritious diet, my mother always put a lot of thought into food. She provided us with dinner most nights of the week as a gesture of her love for us, I can see when I return.
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